Red Wine Poached Pear & Custard Tarts

img_5616Aren’t these just adorable?

I do love a good red wine poached pear (evidently, as I’ve blogged a recipe using them before!), but when you pair (ba dum tsh!) them with a smooth homemade custard? Yes!

img_5504I started with the custard by adding the milk, vanilla pod and almond extract to a large saucepan and bringing to the boil. Once bubbling I removed this from the heat.

img_5505In a separate heatproof bowl I beat together the egg yolks and sugar. (There’s only 4 egg yolks in the photo because I actually made half the recipe, but it wasn’t enough so doubled it for the post!)

img_5509

I then beat in the flour and cornflour.

img_5512I poured the hot vanilla-infused milk into the egg mixture, whisking to combine as I poured.

I strained this through a sieve into a clean saucepan, and put this back on a medium heat to thicken.

img_5517Once thickened, I poured this into a bowl, pressed some cling film onto the surface of the custard to cover and to stop a skin from forming. I left this to chill in the fridge for 2 hours.

img_5519I added a bottle of red wine, sugar, a vanilla pod, cinnamon stick, and 2 star anise to a large saucepan and brought this to the boil to dissolve the sugar.

img_5521Once boiling, I reduced this to a simmer and added my peeled pears. I then poured in some boiling water to make sure the pears were covered.

img_5523I let this bubble away and poach for 30minutes until the pears had softened. (You may want to place a piece of foil on the surface of the liquid to make sure the pears are fully submerged.)

I then left the pears to cool in the poaching liquid to deepen in colour.

img_5552For the sweet crust pastry, I placed the flour, ground almonds, sugar and salt in a large bowl and mixed together.

img_5553I then added the egg yolks and brought this together with my hands to a soft sticky dough. I turned this out onto a lightly floured surface and clumped together into a circle, wrapped in cling film and chilled in the fridge for 30 minutes.

(I realise I forgot to take photo’s of the rest… oops!)

I rolled out the chilled pastry to ½cm thickness and cut out circles wider than my mini tart tins. I lay the dough circles into the greased mini tart tins, pressed in the edges, then pricked the base with a fork. I placed a piece of greaseproof paper and baking beans into each tart and baked these for 15minutes at 200°C, then for a further 5 mins without baking beans.

I left these to cool completely before spooning in some custard, and placing a poached pear on top. (For the twisted pears, I sliced downwards going around the pear and twisted gently to fan out.)

img_5620

Red Wine Poached Pear & Custard Tarts
Author: Acorns & Custard
Serves: 6 tarts
Ingredients
  • For the custard/creme pat:
  • 1.2l whole milk
  • 1 vanilla pod
  • 8 egg yolks
  • 440g caster sugar
  • 80g plain flour
  • 4tbsp cornflour
  • 2tsp almond extract
  • For the poached pears:
  • 6 small pears, peeled with the core scooped out and the stalks intact
  • 1 bottle of red wine
  • 1 vanilla pod
  • 200g caster sugar
  • 1 stick cinnamon
  • 2 whole star anise
  • For the sweet crust pastry:
  • 165g plain flour
  • 25g ground almonds
  • pinch of salt
  • 50g caster sugar
  • 120g unsalted butter, cold and cubed
  • 1 egg
Instructions
For the custard/creme pat:
  1. Pour the milk and almond extract into a large saucepan. Scrape the seeds from the vanilla pod and add to the milk, along with the pod. Bring to the boil, then immediately remove from the heat.
  2. In a heatproof bowl, beat together the egg yolks, sugar and flours to a thick paste.
  3. Pour in the warm vanilla infused milk, whisking to mix.
  4. Strain through a sieve into a new clean saucepan and put back on a medium heat. Cook until thickened.
  5. Spoon into a bowl and cover with cling film, pressing it onto the surface of the custard to prevent a skin from forming.
  6. Leave to chill in the fridge completely. (Minimum of 2 hours.)
For the poached pears:
  1. Add the red wine, sugar, scraped vanilla pod, cinnamon stick and star anise to a large saucepan and bring to the boil to dissolve the sugar.
  2. Add the peeled pears and top with water to make sure they’re covered.
  3. Reduce to a simmer and poach for 20 – 30mins until the pears are soft. You can place a piece of foil on the surface to make sure the pears are fully submerged and colour evenly.
  4. Remove from the heat but leave the pears to cool in the poaching liquid to get a deeper colour.
For the sweet crust pastry and construction:
  1. Place the flour, ground almonds, caster sugar and salt in a large bowl.
  2. Rub the cold butter into the dry ingredients till you get a breadcrumb texture.
  3. Add the egg and bring together to a soft dough.
  4. Tip out onto a lightly floured surface and shape into a circle.
  5. Wrap in cling film and chill in the fridge for 30mins before using.
  6. Preheat oven to 200°C.
  7. Once the dough has chilled, roll out to ½cm thickness and cut out circles of dough wider than the mini tart tins.
  8. Lay the circles into the tart tins and press in the edges. Prick the base with a fork.
  9. Place a piece of greaseproof paper and baking beans into the tart tins and bake for 15 minutes. Remove the baking beans and bake for a further 5 minutes. Leave to cool to room temperature.
  10. Once cooled, spoon in some of the chilled custard.
  11. Slice the poached pears and lay on top. (For the fanned out pear, slice downwards around the pear and twist gently.)

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: